Confections so beautiful, you wouldn’t think they’d be this easy
Flecks of thyme give the crust of this tart a savory spark. It brings out the lush juiciness of the peaches.
Recipe: Brown Sugar Peach and Thyme Tart
A tender chocolate crust under the chocolate pastry cream makes each bite seamless—the gastronomic equivalent of an infinity pool. The raspberries wake you back up.
Recipe: Chocolate Raspberry Tart
A cloudlike, almond-scented pastry cream surrounds the plums in this buttery tart. Use red plums—they’ll have the richest flavor when baked.
Recipe: Plum Frangipane Tart
Use any size of mini-tart pan you like for these sweet little tarts. If you have leftover dough, you can always roll it out, sprinkle with cinnamon sugar, cut into shapes, and bake into that childhood comfort, piecrust cookies.
Recipe: Berry Tartlets
These bite-sized tarts are perfect for a party.
Recipe: Mini Key Lime Tart
A talented husband-wife chef team from British Columbia created this elegant, divine summer tart.
Recipe: Dark Chocolate Tart with Cherries and Almond Whipped Cream
Fall is prime time to make this tart. Sliced persimmons are rolled in brandied sugar, then baked in a crisp, buttery shell and served with brandied mascarpone cream. Heaven.
Recipe: Spiced Persimmon Tart with Brandied Mascarpone
The toasted fennel seeds give the tart a subtle crunch, pairing nicely with the lime curd.
Recipe: Lime Tartlets with Orange Blossom Cream and Toasted Fennel